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Western Omelet with Crispy Breakfast Potatoes

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Enjoy a classic Western Omelet loaded with sautéed green and red bell peppers, HORMEL® CURE 81® Cubed Boneless Ham, and melted Monterey Jack cheese, paired perfectly with crispy breakfast potatoes. This hearty and flavorful breakfast is a surefire way to start your day right.

Prep Time

Cook Time

Meal Type

Cook Method

Ingredients

2 servings
Omelet
6 eggs
Kosher salt and freshly ground black pepper
3 tablespoons butter, divided
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
1 cup HORMEL® CURE 81® Cubed Boneless Ham
2 green onions, chopped
¼ cup shredded Monterey jack cheese
Crispy Breakfast Potatoes
1½ pounds Yukon Gold potatoes, peeled and quartered
Water
2 teaspoons kosher salt, plus more as needed
½ teaspoon baking soda
3 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon black pepper
Pinch of cayenne pepper

Directions

For the Omelet

  1. In small bowl, beat together 3 eggs. Season lightly with salt and pepper. Set aside.

  2. In small nonstick skillet over medium heat, melt 1 tablespoon butter. Add peppers. Cook 3 to 4 minutes, or until tender. Add ham and green onions. Cook 1 to 2 minutes, or until hot. Transfer mixture to bowl.

  3. In same skillet over medium-high heat, melt 1 tablespoon butter. Add ½ of the ham and pepper mixture. Pour in beaten eggs. Using a heat resistant spatula, stir and cook 30 to 45 seconds or until just cooked. Smooth out to cover bottom of skillet. Sprinkle with 2 tablespoons cheese. Fold omelet in half and transfer to a warmed plate. Repeat with remaining ingredients to make 2 omelets. Serve with Crispy Breakfast Potatoes.

For the Crispy Breakfast Potatoes

  1. Heat oven to 450°F. Line a large rimmed baking sheet with parchment paper.

  2. Place potatoes, water to cover, salt and baking soda in large saucepan over high heat. Bring to boil. Reduce to simmer. Cook 10 to 12 minutes or until potatoes are just tender. Drain.

  3. In large bowl, whisk together olive oil, garlic powder, onion powder, paprika, ground pepper, and cayenne. Add potatoes. Toss to coat.

  4. Spread out potatoes on prepared baking sheet. Bake 40 to 50 minutes, turning once or twice, or until browned and very crispy.

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